For the syrup

For the filling

A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.

Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.

For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.

Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don’t want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

Ads by Google

Comments, questions and tips

I've made this so many times, always works perfectly and tastes amazing!!

Lena Araneda

18th Jun, 2017

5.05

My mum made this for my bday, and it has been requested at every single family bday since!
It's deliciously moist and keeps well in the fridge.
We make it without the syrup and add a layer of raspberry jam before spreading the cream and raspberries- it gives it the extra flavour (not that it needs it!) without becoming too sweet

jogreen1969

12th Sep, 2016

3.8

I made this for the first time last week and it was lovely. I hadn't got any liqueur in (which has to be a first !!) so didn't bother with the syrup. I didn't think it lacked in taste, but I guess if I make it next time with the liqueur I might think differently.

raspberry ripple

25th Sep, 2015

Made many times now delicious light cake great for any occasion good you can make it the day before! Always use lots of raspberries and have used cherry liqueur and even rum to make syrup. Have now lost count how many people have asked me to make this cake can thoroughly recommend.

lingpea

29th Jul, 2015

5.05

Absolutely delicious! Baked this cake today, so easy to make and looked amazing!
Made a few changes - used 100g of castor sugar for the sponge and left out the syrup and it was still sweet enough, Quite an indulgent cake which I did find quite heavy and not light like a lot of the reviews, but would definitely make again!

TnySue@aol.com

16th Jul, 2015

This is a beautiful cake. Very moist and light sponge with a delicious filling.
I used just sugar and water for the syrup because I took it to work. Everyone commented on how lovely and light it was

pinky1966

7th Jul, 2015

5.05

This is the best cake recipe I have found in a long time! Turned out perfectly and was appreciated by all. Sponge very light and filling delicious. I replaced the Disaronno liqueur with cointreau which gave a lovely hint of orange to the cake.

agatka0831

11th Jul, 2014

5.05

So delicious ! Light and creamy ! I don't use any alcohol so Instead of liqueur i use fresh made orange juice,and its nice too! Next time i will use more ingredients to make the sponge cake so it will be easier to cut them into half. Apart from this amazing,so tasty and easy to make!

andriaph

25th Mar, 2014

I've made this so many times and every time I get so many compliments. Easy to make, not much hassle and it can be covered with icing and be turned into an amazing birthday cake! The sponge is moist, the cream filling is light and the raspberries give it an exotic taste.

simonewoolley

19th Feb, 2014

Just served this for an office birthday. Everyone has loved it and said it's the best cake they've ever had. I didn't use amaretto and replaced just with sugar syrup and also froze the sponges before building the cake and they defrosted perfectly. Really good recipe, wholly recommended.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.